Clairette de Die
is a delicate sparkling wine made from hand-picked grapes. It is produced in the Rhône valley of France, where the grapes used are predominantly Muscat Blanc à Petits Grains and Clairette. The drink itself is made in an older and more traditional way than regular Champagne, called the Methode Dioise Ancestrale. It was first made using only one fermentation process — first in steel or wooden barrels and then transferred to bottles. No yeast or sugar was added and the entire fermentation process was done naturally. However, from 1925, a second fermentation process was introduced. The finished product of this sparkling wine now has a cloudy colour and is slightly sweeter.